Randy Chandler
Celiac disease is an autoimmune condition that affects the small intestine when gluten is consumed. Treatment for this disease involves excluding foods that contain gluten from one's diet. While dairy products such as cheese are gluten-free, some cheese products may contain gluten depending on the ingredients and processing. For example, blue cheese is sometimes injected with mold strains grown on gluten-containing media, but it is unlikely to contain more than 20 parts per million of gluten, which is considered safe for those with celiac disease. Nevertheless, it is important to always check food labels and avoid certain ingredients to ensure a gluten-free diet.
Is cheese bad for celiac disease?
| Characteristics | Values |
|---|---|
| Cheese as a part of the diet | Cheese is naturally gluten-free and safe for people with celiac disease. |
| Types of cheese to avoid | Blue cheese, shredded cheese, cheese spread, and other processed cheeses. |
| Types of cheese to consume | Brie, Cheddar, Colby, Gouda, Monterey Jack, Mozzarella, Muenster, Parmesan, and more. |
| Additional information | Always check the labels on the cheese products to ensure they are gluten-free. |
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What You'll Learn
- Blue cheese safety is debated due to the potential for gluten in mould strains
- Plain hard cheeses are usually fine, but processed cheeses often contain gluten
- Some non-dairy cheese alternatives are gluten-free, but not all
- Dairy is a food group that does not naturally contain gluten
- People with celiac disease may have trouble digesting lactose
Blue cheese safety is debated due to the potential for gluten in mould strains
For people with celiac disease, gluten must be excluded from the diet to prevent intestinal damage and associated symptoms such as diarrhoea and stomach pain. Gluten is not an essential nutrient and can be replaced by other foods. Many foods, such as meat, vegetables, cheese, potatoes, and rice, are naturally gluten-free.
Cheese is typically gluten-free and safe for people with celiac disease. However, the safety of blue cheese has been debated due to the potential for gluten in mould strains. Blue cheese is sometimes injected with mould strains grown on gluten-containing media. Nonetheless, it is generally agreed that the amount of gluten in blue cheese is unlikely to exceed 20 parts per million, which is considered a safe concentration for those with celiac disease. This conclusion is supported by previous testing conducted by the Canadian Celiac Association. Nonetheless, it is recommended to avoid blue cheeses that list wheat, barley, or rye in their ingredients.
Mass-produced blue cheeses are typically gluten-free. Traditionally, blue cheese was started with mould grown on regular gluten bread, leading to concerns about its safety for gluten-free diets. However, modern production techniques have likely eliminated this concern for mass-produced varieties.
It is important to note that some processed cheeses may contain gluten. Cheese products that have undergone additional processing, such as shredded cheese or cheese spreads, are more likely to contain gluten. This can occur through the addition of ingredients such as spices, seasoning, starches, thickeners, and anti-caking agents. Cross-contamination during processing is also a concern, as the same equipment may be used for gluten-containing products. Therefore, it is crucial to carefully read labels and look for gluten-free labelling or avoid ingredients such as wheat, barley/malt, rye, oat, and brewer's yeast.
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Plain hard cheeses are usually fine, but processed cheeses often contain gluten
People with coeliac disease must exclude gluten from their diets to prevent intestinal damage and associated symptoms like diarrhoea and stomach pain. While dairy products like cheese are naturally gluten-free, some cheese products may contain gluten-based additives.
Plain hard cheeses are generally safe for people with coeliac disease to consume. Examples of gluten-free cheeses in their natural state include Brie, Cheddar, Colby, Gouda, Monterey Jack, Mozzarella, Muenster, Parmesan, Pecorino Romano, Feta, and Swiss cheese. Firm, natural cheeses like Cheddar and Parmesan are less likely to contain gluten.
However, processed cheeses often contain gluten. Added ingredients like spices, seasoning, starches, thickeners, and anti-caking agents may contain gluten and are often found in processed cheeses, soft spreadable cheeses, cheese dips, or shredded cheeses. Blue cheese, for instance, is sometimes injected with mould strains grown on gluten-containing media. While the amount of gluten in blue cheese is likely below the threshold for people with coeliac disease, it is best to avoid blue cheeses listing wheat, barley, or rye ingredients.
People with coeliac disease should carefully read labels and look for gluten-free labelling. If no gluten-free label is present, they should avoid ingredients like wheat, barley/malt, rye, oat, and brewer's yeast. They can also contact the manufacturer for clarification.
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Some non-dairy cheese alternatives are gluten-free, but not all
People with celiac disease must exclude gluten from their diets to prevent intestinal damage and symptoms like diarrhoea and stomach pain. Dairy, in general, is considered gluten-free, and plain hard cheeses like Cheddar, Gouda, Parmesan, and Swiss are unlikely to contain gluten. However, processed cheeses, soft spreadable cheeses, cheese dips, and shredded cheeses may contain gluten due to added ingredients like starches, thickeners, and anti-caking agents.
Blue cheese has been a subject of debate in the celiac community due to concerns about the mould strains being grown on gluten-containing media. While mass-produced blue cheeses are typically gluten-free, it is recommended to avoid those with wheat, barley, or rye ingredients.
Non-dairy cheese alternatives, often made from plant sources like soy or nuts, offer gluten-free options. However, not all are gluten-free, and it is essential to read labels carefully. Some non-dairy alternatives may contain gluten-based ingredients, additives, or undergo cross-contamination during processing. Nutritional yeast, a non-dairy alternative, is gluten-free and adds a cheese-like flavour to dishes.
While most natural cheeses are gluten-free, it is important to scrutinise labels and ingredient lists. Unless a product is labelled gluten-free, check for wheat, barley/malt, rye, oat, brewer's yeast, or their derivatives. Additionally, wheat starch and modified food starch made from wheat can indicate the presence of gluten. Consulting a dietitian can provide clarity on safe food choices and ensure a well-rounded, gluten-free diet.
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Dairy is a food group that does not naturally contain gluten
According to Beyond Celiac, some varieties of cheese that are usually gluten-free include cottage cheese, although some brands may contain wheat starch. Cream cheese does not typically contain gluten, but label reading is still important, especially for low-fat, fat-free, and flavoured varieties. Other cheeses that are commonly gluten-free in their natural state include Brie, Cheddar, Colby, Gouda, Monterey Jack, Mozzarella, Muenster, and Parmesan.
There has been debate over whether blue cheese is safe for those with celiac disease, as it is sometimes injected with mold strains grown on gluten-containing media. However, the consensus is that it is unlikely to contain more than 20 parts per million of gluten, which is considered a safe concentration for people with celiac disease. Nevertheless, it is recommended to avoid blue cheeses that list wheat, barley, or rye ingredients on the label.
While dairy is naturally gluten-free, many people with celiac disease also have trouble digesting lactose, a sugar found in dairy products. Therefore, it is important to discuss any dietary changes with a doctor or dietitian to ensure a safe and nutritionally adequate diet.
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People with celiac disease may have trouble digesting lactose
People with celiac disease must exclude gluten from their diet to prevent intestinal damage and associated symptoms like diarrhoea and stomach pain. While dairy products like cheese are naturally gluten-free, some people with celiac disease may have trouble digesting lactose, a sugar found in dairy products. This may require them to reduce their intake of dairy products like cheese, milk, and yoghurt.
However, it is important to note that the stomach discomfort caused by lactose intolerance can be managed, and dairy products can be added back into the diet slowly as discomfort improves. A doctor can advise on managing lactose intolerance and whether taking a multivitamin is necessary to replace nutrients lost through diarrhoea.
Cheese is typically gluten-free and safe for people with celiac disease as long as it has no added ingredients. Plain hard cheeses like Brie, Cheddar, Gouda, and Parmesan are usually gluten-free in their natural state. However, processed cheeses, soft spreadable cheeses, cheese dips, and shredded cheeses may contain added ingredients like spices, seasoning, starches, thickeners, and anti-caking agents, which can be sources of gluten.
Blue cheese has been a topic of debate in the celiac community due to the use of gluten-containing media in mould strain injection. While it is unlikely that this practice results in gluten levels exceeding the safe concentration for people with celiac disease, it is advisable to avoid blue cheeses listing wheat, barley, or rye ingredients.
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Frequently asked questions
Most cheeses are gluten-free and safe for people with celiac disease. However, some processed cheeses, soft spreadable cheeses, cheese dips, and shredded cheeses may contain gluten.
Examples of common cheeses that are gluten-free in their natural state include Brie, Cheddar, Colby, Gouda, Monterey Jack, Mozzarella, Muenster, and Parmesan.
Any cheese that has undergone additional processing, such as shredded cheese or cheese spread, is more likely to contain gluten. People with celiac disease should also avoid blue cheeses that list wheat, barley, or rye ingredients on the label.
Yes, there are non-dairy cheese alternatives, which are usually made from plant sources, such as soy or nuts. Nutritional yeast is another non-dairy alternative that can be sprinkled on top of dishes or added to sauces for a cheese-like flavor.
